Having accidentally order 12 lemons from Peapod instead of 2, I was still left with a lot after having used them to make a bunch of caipirinha this weekend (though ideally you should use limes for that – clearly I suck at ordering ingredients online). So I decided to whip up some lemon bars yesterday with the remaining lemons. It’s the perfect summer dessert and is especially ideal for entertaining.
For the crust:
For the filling:
- 4 eggs
- 1 and 1/2 cups white sugar
- 1/4 cup + 1 tablespoon all-purpose flour
- 2/3 cup lemon juice (will take between 2-3 lemons)
- Zest of 2 large lemons – Click here to know how to zest a lemon
- Preheat oven to 350 degrees F (175 degrees C).
- For the crust: In a medium bowl, blend together softened butter, flour and sugar. Press into the bottom of a 8 x 8 inch pan. Make sure to grease the pan with a touch of butter so that the lemon bars are easy to take out when baked
- Bake for around 20-25 minutes in a preheated oven, or until firm and golden.
- For the filling: In another bowl, whisk together the remaining sugar and flour. Whisk in the eggs and lemon juice and lemon zest. Pour over the baked crust. (Make sure the crust is cooled outside for around half an hour after being baked and only then pour in the filling. This will give it time to settle, ensuring that lemon filling does not disturb the consistency of the bar.)
- Bake for an additional 25 minutes in the preheated oven. The bars will firm up as they cool.
- Sprinkle some confectioner’s sugar on top of the bar while still hot.
- Cut the bars after they’ve cooled down. Feel free to add more confectioner’s sugar when the bars have cooled down and been cut into square.